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Thinking about replacing my 10" Shun Chefs.

Interested in recommendations. What's the best function-wise, not just aesthetically?

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  1. I think its hard to beat the Wusthof 10" chef's knife. They're now sharpened to the same angle as Asian knives and IMO their heft does a lot of the work for you.

    3 Replies
    1. re: trimtab

      Only the Ikon lines of Wusthof are sharpened the same angle. Moreover angle is least of concern, you and I can sharpened the edge angle whenever we like. It is the rest which matters, like hardness, blade grind... etc.

      1. re: Chemicalkinetics

        Not so. The Classic line of Wusthof is also sharpened to the Asian angle. I sell them.

        1. re: trimtab

          You are talking about the recent change then. I like the fact that they came out with a cool name for sharpening at a lower angle along with other changes: the "PEtec". Still, as mentioned, the factory edge angle probably is not a top concern when digged deeper. You and I can sharpen a knife to less than 10o if we desire.

    2. Don't have a recommendation but Shun, Wusthof, and Henckel knives are part of the President's Day sale at Williams Sonoma

      1. You might check out the Misono UX-10 and see if it's a good match for you. They come in either roughly 9.5 (240 mm) or 10.5 (270 mm) (there's also a 300 mm).

        1. I love my Global chef's knife. Nice weight, beautiful cut.

          1. It would help with recs if you could tell us why you're getting rid of the shuns and what you're looking for in a replacement...

            p.s. I'll be happy to take those shuns off your hands..

            5 Replies
            1. re: joonjoon

              +1 on joonjoon's comments. (another +1 on Chem's +1 of joonjoon's comments)

              What you don't like about the Shun & what you want in the new knife are most important.

              Another +1 on jaykayen's question.

              Another +1 on CBAD's line of questioning.

              So.... that's what? Like, uh, +5 so far? :-P

              1. re: Eiron

                Yeah, Shuns are pretty good knives, and at that level of quality you're really splitting hairs if you're looking for something that *functions* better. The Shun can be sharpened to be just as sharp as any knife out there and the steel is good enough to hold that edge well. It's really more about personal preference - what handle/length/shape/weight distribution you prefer rather than than function.

              2. re: joonjoon

                PPS- I'll take one for the team, and take those shuns off your hands as well... In fact, you wouldn't even have to bother mailing them off as I'd be willing to drive and pick them up.

                But, I'm really curious why somebody would want to replace their Shun knives. That's what I'm saving up for, and I'd hate to spend that money only to end up disappointed with that purchase.

                1. re: hobbess

                  A number of reasons... it's a "japanese" knife... sorta. It has Japanese steel, but a more German profile, it's possible the OP wants something flatter. The knife could be chipping, too thick, small handle, etc.

                  I personally replaced my 8" shun because of a few of the aforementioned reasons. That's not to say you'll end up disappointed, I know I certainly didn't expect to be.

                  1. re: hobbess

                    Shun knives are good, but different people look for different things. Some look for straighter profile, some look for heftier blade... everyone is different.

                    If you want something of similar quality but cheaper, you can consider the following. They are all VG-10 core, similar to Shun Classic knives:

                    Kagayaki VG-10:

                    http://www.japanesechefsknife.com/KAG...

                    Tojiro DP:

                    http://tojiro.net/en/products/knives_...

                    Rysen's Tsuchima Dasmascus knives are about the same price point as Shun, but with fancier patterns:

                    http://www.japanesechefsknife.com/Ryu...